So which of y'all gringos y mexicanos eat goat meat as part of your regular freezer fare? I've had it...and i like it.
Next year I'm thinking of adding goats to our list of protein sources.
Been looking at kikos/new zealands (popular and expensive), boer, and a few others.
What's the best kind of goat to raise for the sole purpose of butchering?
Not really interested in dairy at this time.
In my mind, we would butcher a goat at about 1 year old and process it for steaks, ground meat, etc.
Anybody doing this...if so, what's your breed of choice?
Do you buy bucklings/doelings somewhere and then butcher them? Or do you keep breeder goats and butcher the kids?
Thanks for any input.
Next year I'm thinking of adding goats to our list of protein sources.
Been looking at kikos/new zealands (popular and expensive), boer, and a few others.
What's the best kind of goat to raise for the sole purpose of butchering?
Not really interested in dairy at this time.
In my mind, we would butcher a goat at about 1 year old and process it for steaks, ground meat, etc.
Anybody doing this...if so, what's your breed of choice?
Do you buy bucklings/doelings somewhere and then butcher them? Or do you keep breeder goats and butcher the kids?
Thanks for any input.
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